You can put in as many kinds of meat or vegetables as you like or can afford into this dish. Shrimp makes an extravagant but wonderful addition. Use a heavy pot or a large cast iron skillet to discourage burning. Stirring often is the key to successwith this dish. Use a large wooden spoon. Cover the pot tightly. Skin, debone and chop the chicken into 1 inch square pieces. In a heavey pot, large enough to hold everything, brown the chicken in oil. Add onions and peppers. Cook over medium heat for 5 to 10 minutes. Meanwhile, in a separate skillet, saute the shrimp in a small amount of oil and precook the carrots, beans, and peas (or other vegetables of your choice) until they are about half done ( 5 minutes or so). Drain the vegetables and add to the chicken pot along with the shrimp, tomatoes, salt, pepper and thyme. Reduce heat to low and simmer for 5 minutes. Combine rice with tomato paste, which should coat the rice grains without drowning them. (In the finished dish, the rice should be tinted orange, too much tomato paste will make it red.) Stir the coated rice to the pot and continue to simmer, adding water sparingly, as needed, to avoid burning. When the meat, rice and vegetables are tender, the Jollof Rice is ready to serve. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 17:24:07 -0500 From: LD Goss
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|Serving Size: 1 Serving (835g)|
|Recipe Makes: 8|
|Calories from Fat: 173 (23%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 128.8mg||40 %|
|Sodium 354.6mg||12 %|
|Potassium 1204.2mg||32 %|
|Total Carbohydrate 100.7g||30 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 90.8g|
|Protein 39.8g||57 %|
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Calories per serving: 737
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